You do not have a chef in training for a spectacular dessert that you have to create your sweetheart smiling until next Valentine's Day. You can make a truly decadent institution by using this simple chocolate dessert recipe. I like to use the large stem berries, as they have spectacular views and a built-in handle. Here are a few recipes, guaranteed to make your Valentines will be much more interesting!
Chocolate-CoveredStrawberries
INGREDIENTS
6 grams Bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 tablespoon shortening
36 large strawberries washed and dried
PREPARATION
Line baking sheet with parchment or wax paper. Completely melted in 1/2-quart saucepan on MELT on Wolf electric or induction cook top, place dark chocolate. Heat for about 12 minutes or until the chocolate, stirring occasionally. Dip strawberries halfway into chocolate and the wax paper. Chill in Sub-Zero refrigerator about 30 minutes, or until chocolate is set. In 1/2-quart saucepan on MELT, instead of white chocolate and shortening. Melt Stir until smooth. Drizzle white chocolate over dark chocolate-covered strawberries. Chill about 30 minutes can be found. Strawberries can be stored in the refrigerator for up to 6 hours.
Makes 3 dozen strawberries.
> Chocolate Truffles: The word has several meanings truffles in the world of sweets because of their different origin. It was invented in France as a small, rich chocolate ganache, often flavored and shaped generally to a ball. The original recipe, rolled in cocoa, has been named after the black truffle fungus because of its physical similarity.
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
A half cup butter
1 / 3 cupsWater
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint, cherry or Grand Marnier)
Three fourth cup of cocoa
* Optional: a little chili powder for a little fun heat
PREPARATION
Pour water into the bowl of a bain de Marie. Heat of 140F (60C), covered with lid. In the porcelain component, chocolate chips, butter, water and liqueur. Place over the water.
Heat for about 10 minutes or until chocolate melts and butter,Stir. Remove the porcelain container of the bain de Marie and gently whisk in the egg yolks until just combined. Place pan in the refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
Well chilled, roll a shovel spoonfuls of chocolate, each in a ball. Roll balls in cocoa, chopped nuts, chocolate chips, etc, as you wish. Place balls on wax paper lined plate. Repeat until all mixture is used. Refrigerator until firm. Shop-inRefrigerator.
Alternative method: In the 2-liter pot on low, rather than chips, butter and water. Heat for about 20 minutes or until it is melted, stirring occasionally. Remove from heat. Gently whisk egg yolks and liqueur in the mix. Place pan in the refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
Makes 3 dozen balls.
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